Sliced zucchini gratin
Bechamel sauce should not be too thick, but rather have a slightly thick consistency so that it can be spread easily. You can also use commercially available white sauce by thinning it with milk
How to make it
1
Thinly slice the zucchini with a slicer, sprinkle with salt, and place in boiling broth for about 40 seconds, then remove immediately and let cool naturally
2
Make a soft béchamel sauce
3
Grease a heat-resistant dish with butter and spread one slice of 1 on top. Then layer the béchamel sauce, Parmesan cheese, and zucchini on top
4
Repeat this four times, then top with béchamel sauce and Parmesan cheese, then shredded butter
5
Bake in a preheated oven at 220°C for 7 minutes
Materials1 person
-
- zucchini
- 1/2 bottle
-
- salt
- A little
-
- Basic bouillon
- 500cc
-
- You can use a store-bought béchamel sauce as a base.
- 200cc
-
- Loosen the milk or cream and béchamel sauce
- 4 tablespoons
-
- butter
- 2g
-
- Parmesan cheese
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
Seasonal Recommendations
As the chill of November sets in, shabu-shabu is a classic treat that warms both body and soul.
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
